ISO 6754:2026

• Abstract:

  This document specifies the requirements for dried thyme (Thymus vulgaris L.) in the form of rubbed leaves. Recommendations relating to storage and transport conditions are given in Annex A.

• Status: Published
• Publication Date: 26-Apr-2026
• ICS: 67.220.10 - Spices and condiments
• Technical Committee: ISO/TC 34/SC 7 - Spices, culinary herbs and condiments
• Drafting Committee: ISO/TC 34/SC 7 - Spices, culinary herbs and condiments
• Current Stage: 6060 - International Standard published
• Start Date: 27-Apr-2026
• Due Date: 15-Apr-2026
• Completion Date: 27-Apr-2026

• Revises: ISO 6754:1996 - Dried thyme (Thymus vulgaris L.) — Specification
• Effective Date: 19-Oct-2024

Overview

ISO 6754:2026 - Dried Thyme (Thymus vulgaris L.) - Specification is the international standard that sets out the essential requirements for dried thyme in the form of rubbed leaves. Developed by ISO Technical Committee 34, Subcommittee 7, this standard covers key quality parameters, sampling and testing methods, as well as guidelines for packaging, marking, storage, and transport. By complying with ISO 6754:2026, producers, suppliers, and distributors ensure that dried thyme meets global expectations for quality, safety, and consistency.

Key Topics

• Scope: Specifies the minimum requirements for dried thyme, particularly rubbed leaves of Thymus vulgaris L.
• Physical and Chemical Requirements:
  • Pure, characteristic odour and flavour, without mustiness or foreign taints
  • Free from animal-origin foreign matter; strictly limited non-animal and extraneous matter
  • Defined limits for moisture, ash content, acid-insoluble ash, and volatile oil levels
• Sampling and Test Methods: Clear reference to established ISO methods for sample collection, preparation, and analysis, ensuring reliable and reproducible testing results
• Packaging and Marking: Mandates airtight, protective, and properly labelled containers for safe handling and traceability
• Storage and Transport: Recommendations to maintain product integrity through controlled environments and careful handling

Applications

ISO 6754:2026 is vital for a wide range of stakeholders within the food industry, including:

• Herb and Spice Processors: Standardized criteria guide processors in achieving consistent quality for domestic and international markets.
• Importers and Exporters: Facilitates trade by providing a common reference, minimizing disputes and ensuring product acceptance across borders.
• Retailers and Wholesalers: Supports supply chain transparency and helps guarantee product safety, labeling, and shelf life.
• Food Safety Auditors: Enables objective assessments of compliance with internationally recognized best practices.
• Regulatory Authorities: Supports harmonization across jurisdictions, helping agencies monitor and control the quality and safety of dried thyme.

By adhering to ISO 6754:2026, companies improve their competitiveness, consumer trust, and alignment with best practices in the global spices trade.

Related Standards

ISO 6754:2026 references and complements other international standards for consistency in quality assurance of spices, condiments, and herbs:

• ISO 565 - Test sieves for sample preparation
• ISO 927 - Methods to determine extraneous and foreign matter content
• ISO 928 - Determination of total ash
• ISO 930 - Determination of acid-insoluble ash
• ISO 939 - Determination of moisture content
• ISO 948 - Procedures for sampling spices and condiments
• ISO 2825 - Preparation of ground samples for laboratory analysis
• ISO 6571 - Measurement of volatile oil content in spices

These connected standards ensure thorough quality control throughout production, handling, and analysis stages.

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ISO 6754:2026 is the global benchmark for dried thyme quality assurance, supporting safe trade, regulatory compliance, and consumer satisfaction. By following this standard, businesses protect product integrity, enhance operational efficiency, and open doors to world markets. For detailed requirements or purchasing information, visit www.iso.org.

International
Standard
ISO 6754
Third edition
Dried thyme (Thymus vulgaris L.) —
2026-04
Specification
Thym séché (Thymus vulgaris L.) — Spécifications
Reference number
© ISO 2026
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
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ii
Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Requirements . 2
4.1 General requirements .2
4.2 Odour and flavour .2
4.3 Physical requirements .2
4.3.1 Foreign matter from animals .2
4.3.2 Foreign matter from non-animals .2
4.3.3 Extraneous matter . .2
4.4 Chemical requirements . .3
5 Sampling . 3
6 Test methods . 3
7 Packaging and marking . 3
7.1 Packaging .3
7.2 Marking .3
Annex A (informative) Recommendations relating to storage and transport conditions . 4

iii
Foreword
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This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 7, Spices,
culinary herbs and condiments.
This third edition cancels and replaces the second edition (ISO 6754:1996), which has been technically
revised.
The main changes are as follows:
— the normative references have been undated;
— the definitions of extraneous matter and foreign matter have been modified in accordance with ISO 927.
Any feedback or questions on this document should be directed to the user’s national
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